Noodles and Rice

Shiitake Mushroom

by Tom on June 5th, 2007

As far as fungi go, Shiitake are famous.  These would have to be the most popular and available Japanese mushroom worldwide and you don’t end up with this sort of fame for just being beautiful.  They have got this mushroom superstar status  three reasons:

1. They are extensively and efficiently farmed , making them good value to buy.
2. They are often dried and so can be shipped around the world and still be in good shape.
3. They are simply good to eat

Shiitake mushrooms are a conventional shaped mushroom with a dark grey/brown cap.  They are usually grown to a bit over 50mm diameter (2 inches) and the same height.  We can readily and cheaply buy them fresh here, but I often buy them dried anyway.  The dried version are handy to have in the cupboard and are easy to reconstitute and use. 

Shiitake has a very distinct and some would say mildly unpleasant aroma, but their taste well makes up for this.  They are great in soup, stews, stir-fry or even tempura.  I have even read (but not tried) a recipe that grinds dried shiitake and adds them to a pesto type pasta sauce. 

Experiment with your rice cooker by throwing dried shiitake in with the rice and a little extra water than the rice would usually use.  Otherwise simply saute the mushrooms with a little butter and serve them as a side dish or appetizer. 

Shiitake have a close, similar looking, but more exclusive cousin called the Matsutake mushroom.  These are highly seasonal being mostly available in Autumn.  The wild harvested mushrooms are very rare and subsequently very expensive, so if you find that you have spent your weeks wages on a handful of shiitake, take a closer look…you just may be the proud owner of Matsutake instead.

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POSTED IN: Ingredient Spotlight, Japanese